Heat the olive oil and butter in a heavy based pan. Add the spring onions and potato. Gently pan cook for about 5 mins. Add the Worsley Gin, stir in the stock and then bring to the boil. Simmer for 10 mins. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat and whizz in a blender or food processor until smooth.
To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.